残心 Zan Shin REN (from Seki) - Blue Super steel Petty with Ebony & Buff

Zan shin（残心）- Kaz's original knife brand

"Zanshin" translates as “to keep one’s mind”. It is a mindset that we should retain our tension after completing a single action and be prepared for the next. For example, in a kendo match, even if you win, those who care Zanshin mindset do not show their joy, meaning that even if you defeat your opponent in front of you, he may still be attacking you again, or there may be a second opponent behind him. So, it is important to always remain focused and keep your mind calm.

In kitchen knives too, we chose this name in the hope that people will not be distracted when cooking, sharpening knives, or in any other situation, and that they will safely prepare delicious food and keep their knives sharp.

About Awase (stainless cladding) construction

Japanese steels such as Blue or white steels known for their use in top-quality knives, but their only drawback is their tendency to rust. However, Awase construction features a three-layer construction, with soft stainless steel covering both sides. This maintains the excellent sharpness while reducing the risk of rusting.

Core steel - Blue Super (Aogami Super)

Sharpness　★★★★★ (5/5)

Hardness/durability　★★★★★ (5/5)

Edge retention ★★★★★ (5/5)

Ease of sharpening　★★★★☆ (4/5)

Rust resistance　★★★☆☆ (3/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.4%, Tungsten 1.5%, Manganese 0.25%, Chromium 0.4%, Vanadium 0.4%, Rockwell Hardness 61-65 HRC. Very hard material made from the finest particle pure carbon.

Blue Super Steel （青鋼スーパー）is known for the highest sharpness and durability. Above the level of White Steel, Blue Steel contains smallest impurities as well as additional chrome and tungsten which makes the knives strong to wear and tear. With this mixture, Blue Steel is an ideal material for Japanese cutlery products.

It has a very narrow range of temperatures for hardening (Yakiire and quenching), and thus requires the blacksmith to be very skilled.

Type of Carbon Steel	HRC reference (the higher, the better in sharpness, edge retention and longer lifetime)	Price reference for general chef's knife 21cm
Blue Steel Super	61-65	$$$$$ ($800-1500)
Blue Steel 1 and 2	61-64	$$$$ ($500-1200)
White Steel 1 and 2	61-64	$$$ ($300-800)
Standard Japanese SK Steel	58-60	$$ ($100-200)

Handle: Ebony & Buffalo horn

Ebony is finely-textured and has a very smooth finish when polished. It is one of the highest quality wood and gives you a feeling of luxury.Buffalo horn is used on the top of Handle. As using, it leaves traces of finger grips that gives it extra comfort.

All the knives are pre-sharpened to the optimal result. They are ready for the first cut!

Knife for a Good Cause - We donate $2 for every knife sold

Your knife will save someone's life

We started a corporate partnership with Cancer Council Victoria in July 2024. By purchasing knives from us, you will automatically participate in this campaign as we collect $2 from the sales of every knife product. Say if you purchase 2 knives, we donate $4 on behalf of you.

For more information, visit https://kazsknifeonline.com.au/pages/knife-for-a-good-cause

Kaz's Knife "No worries, Minor-Issue Warranty"

Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry!

Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.

Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)

(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.

About delivery

We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.

Free shipping applies above $250 orders.

Return policy

Our policy lasts 7 days. If 7 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

Message from Kaz and Harry

"Good knife will change your life"

The best shortcut to improving your cooking is to change to a good sharp kitchen knife.

If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it.

We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.

Core steel - Blue Super steel (stainless)
Cladding material - Soft stainless
Handle - Ebony & Buffalo horn handle (half tang Japanese style)
Blade bevel - double bevel (50:50)
Weight - 84 g
Whole length - 27.5 cm
Blade length - 14.5 cm
Blade width - 3 cm
Spine thickness -2.2 mm

Core blade : Blue Super Steel

Sharpness　★★★★★ (5/5)

Hardness/durability　★★★★ ★ (5/5)

Edge retention ★★★★ ★ (5/5)

Ease of sharpening　★★★★☆ (4/5)

Rust resistance　★★★☆☆ (3/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.4%, Tungsten 1.5%, Manganese 0.25%, Chromium 0.4%, Vanadium 0.4%, Rockwell Hardness 61-65 HRC. Very hard material made from the finest particle pure carbon.

Blue Super Steel （青鋼スーパー）is known for the highest sharpness and durability. Above the level of White Steel, Blue Steel contains smallest impurities as well as additional chrome and tungsten which makes the knives strong to wear and tear. With this mixture, Blue Steel is an ideal material for Japanese cutlery products.

It has a very narrow range of temperatures for hardening (Yakiire and quenching), and thus requires the blacksmith to be very skilled.